About A Boy…A Tape Measure…And A Footlong Weenie. …OR a three pound weenus

I have not made this one yet, so it’s not my recipe and photograph, but I plan to make it as soon as we are near civilization again to buy some buttermilk…oh and a bundt pan, since I left mine behind;)  Let me know if one of you make it before I do and how it turns out for you.  P.S.  Be sure to click on the underlined link above for a cute story about a boy and his tape measure.

BUTTERMILK POUND CAKE

makes one standard bundt cake

This cake is super moist and dense, and tastes exactly like a Buttermilk Pie.  It is best served room temperature, with no fanfare, but fresh berries are nice with it if you want to dress it up a bit.

• 3 cups flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon nutmeg
• 3 cups sugar
• 1 1/2 cups softened butter
• 4 large eggs
• 1 cup buttermilk
• 2 teaspoons vanilla

Preheat oven to 325*

Grease and flour (or spray) a heavy bundt pan.

Combine flour, salt, nutmeg and baking soda in a bowl and set aside.

In the bowl of a mixer, beat butter and sugar until creamy.  Add eggs, one at time, beating well after each addition.  Add 1/3 of the flour, and 1/3 of the buttermilk, mixing  just until incorporated.  Repeat 2 times, until all of the flour and buttermilk has been incorporated.  Stir in vanilla. Pour into prepared bundt pan, and place in center of oven.  Bake for 1 hour, or until toothpick inserted in center comes out mostly clean.

If you are using a light weight, dark metal, or aluminum pan, you may need to reduce bake time by 10 minutes, at least.